We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in
For the upcoming Makar Sankranti festival, traditional foods such as:Murukulu,Vadas, Savory Pongal and other sweets and snacks are prepared.
Pongal in Telugu and Tamil means to " boil over" or "spill over". It comes in two varieties: savory and sweet. Savory pongal are usually made for breakfast or lunch, while Sweet Pongal is generally prepared in temples as a prasadam, (an offering made to God). I decided to try my version of sweet pongal in an Instant Pot and it came out great!
This hearty coconut milk and rice dessert is perfect for a cold winter's day. Tasty, and filling with just the right amount of crisp warming spice from the cardamom and cloves, topped with toasted cashews and plump raisins. Here's my recipe:
Instant Pot Sweet Pongal
Emily (Cooking for Kishore)
Easy recipe for a delicious and quick dessert!
Ingredients
1/4 cup Moong dal (Mung beans, shelled & halved)
1/2 cup Basmati Rice
1 cup Sugar
2 Tbsp Ghee
1 Tbsp Raw Cashew
1 Tbsp Golden Raisins
3 Whole Cardamom pods, crushed
2 Cloves, crushed
1/8 tsp nutmeg, ground
A pinch of Saffron
1 can of Coconut Milk
2.5 Cups Water
Instructions
Set your Instant Pot to the Sauté setting. Add 1 Tbsp Ghee, Beans, and Rice, stirring occasionally.
Cook bean mixture till slightly golden. Then add the coconut milk, sugar, water, saffron, and spices. Put the lid on and change the setting of your Instant Pot to Manual, High Pressure for 14 minutes. Make sure the pressure valve on the lid is set to Sealing.
While that's cooking, heat up 1 Tbsp of ghee in a small pan on the stove, add the cashews and raisins. Sauté till raisins are plump and cashews are lightly toasted, then set aside for later.
After pressure cooking is done, allow the pot to vent slowly. Carefully remove lid and serve topped with toasted cashews and raisins.
Yield: 4-6 Servings Prep Time: 10 mins.
Cook time: 14 mins. Total time: 24 mins. Tags: instant pot pongal recipe, instant pot recipes, instant pot sweet pongal recipe, sweet pongal recipe, makar sankranti instant pot recipe, south indian festival foods, south indian recipe, instant pot recipes
I really like the recipe, and how nice to have a sweet dish also in MLLA. Thank you so much for sharing the recipe!
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